Not only is it a great way to layer on spice without making a dish too spicy, but there are so many great flavors that are in it. Creamy? YES! Sweet from the sun-dried tomatoes? YES! Spicy from… harissa? AGAIN!? Sorry, I have been on a harissa kick lately. However, if you aren’t a fan of the twang you get from vodka, and like the taste of sun-dried tomatoes, this one is for you. I have to admit, this one is similar to my Spicy Vodka Rigatoni (ie. It was to die for, but the second I tasted it I knew it would have been a shame not to put on pasta. I originally made this sauce to go over pan-seared salmon over rice and lentils. This spicy sun-dried tomato pasta is a little sweet, a little spicy, and a versatile sauce to keep in the books. I like to serve this Creamy Sun Dried Tomato Pasta hot like other creamy pastas but people I’ve given leftovers of this to said that it’s just as nice at room temperature.Here we go again, another quick, and easy pasta dish. I don’t know how else to describe this other than to say it’s like a pesto, but it’s creamy and a lot less oily because unlike pesto, this is not whizzed up using oil, the base is milk with a bit of cream. Sorry, I know I keep talking about the smell but it’s the best part of cooking this – the moment when you lift the lid off the blender and get the first waft, and you just know you’re in for a real treat! Whizzing it up in the sauce really brings out the delicate smell of the basil that mingles with the sun dried tomato. Some fresh basil is a perfect pairing to add a touch of freshness to an otherwise rather creamy sauce. If you want to add protein into this, chicken is lovely and I certainly wouldn’t say no to bacon either. So I chopped it up, gave it a good rinse, shook it dry then stirred it right into the pasta. But I happened to have some big bunches of English spinach I got on sale for just $0.99 each. Sometimes I roast up veggies and toss them through the pasta. I only use 1/4 cup of cream in this, mixed with milk, and no thickener. Plus, by pureeing the sauce, the sun dried tomato thickens it and makes it richer too, which means you don’t actually need to use that much cream and you still get what tastes like rich, creamy sauce. When you take the lid off the blender, you’re hit with a waft of sun dried tomato fragrance and you just know this pasta is going to be delish! So I decided to whizz up a sauce in the blender. Still lovely, don’t get me wrong! But I really wanted to try to increase the intensity of sun dried tomato flavour throughout all the sauce, rather than just getting little bursts of flavour. I’ve made sun dried tomato pasta before by just by stirring chopped up bits of sun dried tomato through a cream based sauce. I know this is a rather different way to make a sun dried tomato pasta, but bear with me – it works, it’s super simple and there is logic to my madness. And you know my portions aren’t teeny tiny! Or simply by stirring through chopped sun dried tomato! □ You will never, ever get a store bought sauce with this much sun dried tomato flavour in my Creamy Sun Dried Tomato Pasta. This is kind of like a sun dried tomato pesto pasta…but it’s creamy.
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